Bread and Better

Thursday, 26 January 2017

Rye Bagels

These bagels taste great toasted and slathered in peanut butter for a delicious breakfast, or used as an alternative to sliced white bread in your lunchtime sandwich. I have added rye flour because I feel it gives this bake lovely a nutty flavour and slightly dense texture that works perfectly with the chewy, savouriness of this traditional bread.

Place the flours into a large bowl and rub in the yeast with your fingertips.
Add the salt, oil and water and combine until the mixture forms a dough (adding more water if it feels a little dry).
Place the dough onto a lightly oiled surface and knead it for around 5 minutes, or until it feels smooth and a little more elastic.
Return the dough to the bowl, cover with a tea towel and leave to rise for about an hour, or until it has doubled in size.
When the dough has risen, divide it into 6 equal pieces and then roll each piece into a ball.
Make a hole in the centre of each ball with your finger, and then stretch out the hole, until the ball resembles a bagel shape (repeat until all bagels are done).
Place the bagels on a lined baking tray, cover with a tea towel and leave to rise for around 30 minutes, or until the bagels have noticeably puffed up.
Pre-heat the oven to 200 degrees c.
Fill a large pan with water, and place it over medium heat, until the water starts to bubble.
When the water has begun to bubble, turn it down to a very low heat.
When the bagels have risen, place them into the water (you may have to do this in batches) for 1 minute, and then flip them over for a further minute, so they have poached on each side.
Remove the bagels from the water and place back onto the baking tray.
Bake the bagels for around 20 minutes, or until the tops are a deep golden brown.
Place the bagels onto a wire rack, to cool completely, before serving.
These bagels will keep well for a couple of days, wrapped up and stored in a cool dark place (not the fridge).